Instructions

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1 to 2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer and beat on low for 2 minutes to cool. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour until smooth and shiny. Spread into prepared pan and bake for 30 minutes or until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. After brownies have cooled completely, pour cream into a small sauce pan and turn heat to medium. Bring to a simmer. While cream is heating, add chocolate chips to a large bowl. Once cream is simmering, pour over the chocolate chips, cover the bowl with a lid and let sit for five minutes. Whisk together chocolate and cream until smooth and thick. Let cool five minutes before spreading over the brownies. Unrwap the candy bars and arrange them in the frosting. Let sit for 30 minutes before cutting into small bars and serving.